French Vanilla & Apple Tatin

Method

1. Melt 125g butter and 150g sugar in a ovenproof skillet over medium heat, stirring until golden brown.
2. Split the vanilla bean, scrape the seeds into the caramel, and add 200ml heavy cream. Cook until thickened.
3. Roll out 120g flour and 100g butter into a rough puff pastry. Cut into circles and place in the skillet.
4. Core and slice the apple, arrange on top of the pastry, and drizzle with lemon juice.
5. Bake at 180°C (350°F) for 25-30 minutes until golden.
6. Let cool slightly, then invert onto a serving plate.
7. Serve warm with a scoop of vanilla ice cream.